Kale, White Bean, and Butternut Squash Soup

Use store-bought rotisserie chicken instead of cooking your own to make chicken soup easy. Fresh veggies like kale and winter squash and fiber-packed beans ensure this soup is loaded with health-boosting nutrients.

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Ingredients

Yields:
4

Cal/Serv:
262

1
rotisserie chicken

2 tbsp.
olive oil

1
large onion

Kosher salt

pepper

2
stalk celery

3
clove garlic

6
sprig fresh thyme

2 tbsp.
tomato paste

1
medium butternut squash

1
bunch kale

1
can low-sodium white beans

Directions

Prep Time:
0:25

Total Time:
0:30

Remove and discard the skin from the rotisserie chicken. Shred the meat into a bowl and set aside. Place the carcass and bones in a medium pot. Add 8 cups water, cover and bring to a boil. Reduce heat and simmer for 15 minutes.

Meanwhile, heat the oil in a large pot over medium heat. Add the onion, season with 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, covered, stirring occasionally, for 8 minutes. Add the celery, garlic, and thyme and cook, stirring occasionally, until the onion is lightly golden brown around the edges, 4 to 6 minutes. Add the tomato paste and cook, stirring, for 1 minute.

Strain the chicken mixture into the vegetable mixture and discard the bones. Add the squash and bring to a boil. Reduce the heat and simmer until the squash is just tender, 5 to 7 minutes. Stir in the kale, beans, and shredded chicken. Cook, stirring, until the kale is just tender, about 3 minutes. Discard the thyme sprigs before serving.

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